Strawberries & Cream Scones

I have such a crush on Sundays. And I know it sucks that I’m telling you this, because it’s Monday now, which is literally the furthest possible day from Sunday, so sorry in advance!

Cool Sundays always have laziness. That’s a must. Maybe a few mimosas or bloody marys. Sundays; the only day when alcohol in the morning is totally kosher, am I right? Meals outside in the half sun – always just half sun, direct sun is super lame. Never do direct sun. Wrinkles! And then, when the sun goes does you can turn on the teevee and watch the best tv ever. Mad Men, Game of Thrones, Girls, etc etc. Hey fun, heyy!

Sundays always involve a little cooking, baking, or eating something awesome. It’s a requirement. Yesterday I baked up these lovely things. They feel so summer-ey, and even though we’re totally not there yet, they remind me of Wimbledon in early July.

As a kid watching Wimbledon, my favorite part of the broadcast was always the intro when they’d show people in line getting strawberries and cream. The dude working the concession stand would ladle this rich, thick cream all over these beautiful bright red strawberries.

My dream of going to Wimbledon is half tennis, half strawberries and cream. Total truth.

These things you see pictured are totally my Wimbledon dreams in baked form: scones.

They start with a really good cream scone recipe. I tweaked the one from America’s Test Kitchen. It’s as solid as can be.

Also, if you’re into food experiments, I highly recommend getting a subscription to America’s Test Kitchen. When my friends call and are all like, Let’s go out! There’s this party. And I’m all like, Oh I can’t I have work to do blah blah, sorry! You can usually just cut to me sitting in my pjs on my bed watching these nerdy videos about making the perfect waffles. Kind of sad. OR AWESOME.

More about scones and stuff.

These things start with dehydrating the strawberries for a lil’ bit. Strawberries have a lot of water, so a trip to the oven for 45 minutes at 200 degrees, dries them out a bit. That way you don’t have soggy scones. Who wants soggy scones! No one. That’s the worst!

Flour. Leavening. Just the perfect amount of sugar. And super cold butter. All mixed up!

And then there’s the dried out strawberries and heavy cream.

After they bake up, they’re delicious. Fresh. Not too sweet, not too tart. Simply perfect. I like them how I like everything: with a cup of coffee. But I bet they’d be pretty awesome with a mimosa, too.

1. Preheat oven to 200 degrees F. Place strawberries on a lined baking sheet. Transfer the baking sheet to the oven and bake for 45 minutes, until strawberries are slightly de-hydrated. Set aside to cool.

2. Adjust oven rack to middle position and turn oven up to 425 degrees F.

3. Place flour, baking powder, sugar, and salt in large bowl. Whisk together until thoroughly combined.

4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in strawberries. Pour in the heavy cream and mix until the dough begins to form, about 30 seconds.

6. Transfer dough and all dry, floury bits to a slightly floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the latter and ended up with 8 round scones. Place the scones on a parchment-lined baking sheet. Beat an egg with a tablespoon of water together and brush the tops’ of the scones with the egg wash.

7. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm with butter.

73 Comments

I have this place in my heart for weekend breakfasts, especially if it’s something sweet – and can be served with Godiva coffee! These were the perfect thing to stumble upon at 2 am! Thanks for sharing 😀

These are just so English!!! Get out the fine China put the kettle on for a drop of tea! Lol.

Over here we get clotted cream that we serve them with… Not sure you get that where you are tho! Might have to make some later… Tho don’t need the recipe… It was imprinted on my brain at an early age, pmsl.

These look super delicious. I made some lemon cream scones a while back. But I need to try these! Did I mentioned that I love scones? By the way, I agree with you Sundays are the best, specially when they are lazy Sundays.

oh my…I will definitely be making these later this week when my exam has come and gone. They look perfect. And I found a recipe for making your own clotted cream that I’ve been dying to try. One question: can I use regular table salt? If so, same amount?

you’re “i can’t go out i have to work” phrase sounds like my life! i’ll admit that i’ve been sucked into watching that terrible kitchen confidential show on hulu just to see if it really matched up to the book! it’s terrible. unlike these scones – they sound AWESOME. i made raspberry scones a few weeks ago w. frozen berries…i didn’t even think of how much excess liquid i might be adding! the dehydration process is genius. thanks for it! i cant wait to try these out.

Hello, twin. You’re the girl I wanna be hanging with on a Sunday. And the girl who understands my nerdy affinity for evenings in bed with food magazines and/or how-to videos. (Also when I was a kid I had the biggest crush on England. I was obsessed with clotted cream!)

I am totally making these in a few days when I have all the ingredients. One question though: do you think it would be good with a chocolate glaze? I think so, but seeing as I haven’t tasted them, I can’t quite tell. Thanks!

I am currently baking these and the strawberry-drying idea seems genius! I just hope I dehydrated them enough! My dough isn’t coming together too well but I’m trying to put it to cool to be able to knead it better. Hope it works cause I can’t wait to try them!

[…] returned from China and I couldn’t help but bake something for him when he returned. I found this recipe on pinterest and it was on my mind a lot. Because it looked simple but delicious, and it was surely […]

[…] I get breakfast for the office on Monday mornings, and when I am motivated, I bake for them. Cheap strawberries get used in baking and morning oatmeal. I also had previously frozen heavy cream and defrosted it with the intent to whip it up for the long-cake. However, heavy cream separates when frozen, and no amount of shaking was going to re-emulsify it. It still works for baking though, so I made these strawberries and cream scones. […]

Truly amazing! Followed this recipe to the T and everything was exactly like the pictures!! Tasted amazing!! Not too sweet and just the right amount of tartness!! Was a super hit with the family!! Bookmark this recipe and try it tomorrow! Super easy recipe!!